• 1 pound stew meat
• 14 cup cold water
• 1 tablespoon Kosher salt more or less to taste
• 3 beet medium, washed, peeled and grated
• 4 tablespoon extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon granulated sugar
• 2 tablespoon canned tomato sauce or paste
• 1 tablespoon unsalted butter
• 1 onion medium, finely diced
• 2 carrot grated
• 3 yukon gold potato medium peeled and cut into bite-sized pieces
• 1/2 head green cabbage roughly sliced
• 2 tomato diced
• 2 bay leaf
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup Italian parsley chopped, some saved for garnish
• 2 clove garlic pressed

Garnish:

• 1/2 cup sour cream